01664naa a2200241 a 450000100080000000500110000800800410001902400440006010000170010424501050012126000090022630000090023552009490024465000160119365000180120965300270122770000230125470000210127770000240129870000140132270000220133677300640135821278082020-12-08       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.145172DOI1 aMIANO, A. C.  aEvaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source.h[electronic resource]  c2020  a9 p.  aThis work aimed to select the best lines of pigeon pea for human nutrition according to their nutritional and technological properties. Nutritional content such as starch, protein, fiber, phenolics, minerals content; technological properties as hydration kinetics and cooking kinetics were studied. As results, the lines of pigeon pea presented high content of calcium, manganese and fiber, but lower content of iron, protein, and zinc in comparison to other commercial legume grains, such as chickpeas and common beans. Once the nutritional composition of the nine studied lines was similar, the lines whose grains presented higher hydration capacity were selected since this is desirable for reaching homogeneous texture after the cooking process. Consequently, two lines (namely g18-95 and g57-95) were selected and recommended due to their complete hydration and homogeneous cooking for being produced in higher scale for human consumption.  aPigeon peas  aCajanus Cajan  aNutritional properties1 aCARVALHO, G. R. de1 aSABADITUM, V. D.1 aANJOS, C. B. P. dos1 aGODOY, R.1 aAUGUSTO, P. E. D.  tJournal of Food Processing Preservation, e14517, apr. 2020.